Savory Bread Pudding with Mushrooms & Butternut Squash
This savory bread pudding is pure cozy comfort — made with roasted butternut squash, mushrooms, and melty Gruyère baked into a rich, custardy base. It’s elegant enough for holidays yet simple enough for brunch or dinner, and the make-ahead option makes entertaining stress-free.
Ingredients
- 16 oz. challah or brioche bread cut into 1 ½ inch cubes
- 1 tablespoon olive oil
- 3 cups butternut squash, peeled and cut into ½ inch cubes
- 1 ¼ teaspoon salt divided
- 2 ½ cups sliced cremini mushrooms
- 1 ¾ cups milk whole or 2%
- ½ cups heavy whipping cream
- 4 large eggs
- ½ teaspoon garlic powder
- ¾ teaspoon dried rosemary rubbed well between your palms until fragrant
- ¼ teaspoon fresh cracked black pepper
- 1 ¾ cups grated gruyere cheese preferably freshly grated
- ½ cup sliced green onions white and green parts
Instructions
- Preheat the oven to 425°F. Grease a 2.5-quart baking dish with butter or non-stick cooking spray.
- Add the bread cubes to a large, rimmed baking sheet and toast for 5–6 minutes, or until dried out and lightly golden. Cool on a wire rack.
- Add the olive oil and butternut squash to another large sheet pan, season with salt and black pepper, and toss until evenly coated. Roast for 8 minutes.
- Add the sliced mushrooms to the pan, stir, and roast for another 12–13 minutes, or until the squash is tender and beginning to brown at the edges. Let the vegetables cool for a few minutes before mixing.
- In a large bowl, whisk together the milk, cream, remaining salt, eggs, garlic powder, and dried rosemary until well combined.
- Stir in the cooled roasted vegetables, sliced green onions, 1¼ cups Gruyère cheese, and black pepper until evenly distributed.
- Add the toasted bread cubes and gently fold until the mixture is just combined. Be careful not to overmix, or the bread will break down and get mushy.
- Pour the custard and bread mixture into the prepared baking dish and sprinkle the top with the remaining ½ cup Gruyère cheese.
- Bake for 30–32 minutes, or until a knife inserted into the center comes out clean. Let the bread pudding rest for a few minutes before serving warm. Enjoy!
Notes
Storage Directions
- Refrigerating: Store leftover bread pudding in an airtight container in the refrigerator for up to 5 days.
- Freezing: Cool the pudding to room temperature, then transfer it to a freezer-safe container and freeze for up to 2-3 months. Defrost in the refrigerator for 4 hours - overnight, or until thawed through.
- Reheating: To reheat individual servings, warm in the microwave for 1–2 minutes, or until heated through. For larger portions, cover with foil and reheat in a 350°F oven for about 15–20 minutes, until hot in the center.
- Cube the bread evenly — Cut the loaf into roughly 1- to 1½-inch cubes so the pieces toast and bake at the same rate. This ensures even texture and a mix of soft, custardy bites and crisp golden edges.
- Let the vegetables cool slightly before adding them to the custard — If they’re too hot, they can start to cook the eggs prematurely and scramble the mixture. A quick 3–5 minute rest on the pan does the trick.
- Don’t overmix the custard and bread — Gently fold everything together just until the bread is coated. Overmixing can break down the cubes, making the texture mushy rather than fluffy and custardy.
- Add a protein boost if you’d like — Stir in cooked bacon, crumbled Italian sausage, or diced ham for extra richness. They all pair beautifully with the roasted vegetables and Gruyère.
- Experiment with cheeses — Swiss, Parmesan, or sharp cheddar, each brings its own personality and depth of flavor. Mixing two types is a great way to build complexity.
Nutrition
Serving: 1gCalories: 294kcalCarbohydrates: 25gProtein: 14gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 116mgSodium: 569mgPotassium: 343mgFiber: 2gSugar: 4gVitamin A: 4295IUVitamin C: 8mgCalcium: 310mgIron: 2mg
Tried this recipe?Let us know how it was!
